DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

Abstract

BACKGROUND: The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. RESULTS: Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P < 0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. CONCLUSION: These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption.

Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane

“…This is supported by our findings on the similar DHA hydrolysis efficiency rate of DHA microcapsules (SPL−WPC DHA microcapsules: 74.3%; SPL− SC DHA microcapsules: 62.94%; and SPL−SPI DHA microcapsules: 68.03%) (Figure 9). Compared with the in vitro lipolysis efficiency of using phospholipid (<60%) 52 or protein (<55%) 8,53 alone as the interface membrane, the lipolysis rate in this study is more advantageous. The present study also compared the in vitro digestibility of the spray-dried DHA microcapsules with commercial DHA microcapsules.…”

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

“…Docosahexaenoic acid (DHA) biosynthesis in humans is extremely limited and DHA must be provided by food intake. DHA has been the focus of research because of its biological functions, such as promoting brain development, protecting vision, lowering blood lipid and preventing arteriosclerosis . Traditionally, fish oil is the primary source of DHA, but the resource is unstable .…”

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

“…This could be because the tiny nanoemulsions droplets allowed the perilla oil to diffuse at a faster rate through the small intestine compared with the unemulsified perilla oil. The smaller droplets have a larger surface area and therefore, a higher number of sites for lipase binding, which facilitates lipolysis (Gayoso et al., 2019). Because the nanoemulsion effectively prevented the destruction of perilla oil by the gastrointestinal environment, the content of PUFAs in the rat plasma was higher than that of saturated fatty acids.…”

“…However, PUFA‐rich lipids show limited dispersibility in the intestinal aqueous environment and poor passage across the intestinal mucosa to reach the systemic circulation, substantially restricting their bioaccessibility when administered orally and reducing their therapeutic efficacy (Dey, Koley, Ghosh, Dey, & Dhar, 2019). Emulsification can enhance the action of digestive lipases by increasing the oil–water interfacial area for lipase adsorption (Gayoso, Ansorena, & Astiasaran, 2019). Extremely small droplets of nutrients can be easily transported throughout the body and through cell membranes, resulting in an increase in blood plasma and erythrocyte concentrations; this can be attributed to the reduced particle size and increased surface‐to‐volume ratio (Lane, Li, Smith, & Derbyshire, 2014).…”